Storiography is the documentary work of designer Christiana Aretta.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick unsalted butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1/8 cup honey
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened chocolate, coarsely chopped
• 1/2 cup crystallized ginger, finely chopped

Preparation

1. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
2. In food processor, combine oats, all-purpose flour, whole-wheat flour, salt, and baking soda and pulse until oats are coarsely chopped in a food processor. Move to a large bowl.
3. Beat butter and brown sugar until fluffy with a whisk or electric mixer, 2 to 3 minutes. Add egg, honey, and vanilla and beat until smooth, about 1 minute. Add to oat mixture and mix gently until incorporated. Stir in chocolate and ginger.
4. Drop rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake for cookies have a nice golden color and edges are lookin’ crispy (about 15 minutes in my oven). Cool on cookie sheets for several minutes before transferring to final cooling spot. Once fully cooled, store in a closed container, ideally separating each layer of cookies with wax paper.

Postprandial Notes: This recipe is pretty closely based on this one from Epicurious. I really like these cookies – rich, satisfying and gingery.

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